Beijing Beef (Panda Express Copycat)

Beijing Beef is a popular dish from Panda Express, featuring crispy beef strips tossed in a tangy-sweet sauce with onions and bell peppers. This homemade version captures all the flavors of the original while offering a fresher and slightly healthier take on your favorite takeout classic.

Why You’ll Love This Recipe

This Beijing Beef copycat recipe brings everything you love about Panda Express into your own kitchen. The beef is incredibly crispy on the outside and juicy on the inside, thanks to a quick marinade and deep frying. The sauce is sweet, tangy, and has just the right amount of heat. Paired with stir-fried onions and bell peppers, it’s a perfectly balanced dish that’s ideal for a quick and flavorful dinner, ready in just 25 minutes.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Beef:

• Flank steak

• Egg

• Cornstarch

• Vegetable oil (for frying)

For the Sauce:

• Ketchup

• Hoisin sauce

• Soy sauce

• Oyster sauce

• Sweet chili sauce

• Sugar

• Apple cider vinegar

• Crushed chili peppers

• Water

For the Stir-Fry:

• Yellow onion

• Red bell pepper

• Garlic

• Vegetable oil

Directions

Marinate the Beef:

1. Thinly slice the flank steak against the grain.

2. In a bowl, beat the egg and mix it with the beef slices.

3. Add cornstarch and mix until the beef is well-coated.

4. Let marinate for 15 minutes.

Prepare the Sauce:

1. In a bowl, combine ketchup, hoisin sauce, soy sauce, oyster sauce, sweet chili sauce, sugar, vinegar, crushed chili peppers, and water.

2. Mix well and set aside.

Fry the Beef:

1. Heat vegetable oil in a wok or deep skillet over high heat.

2. Fry the marinated beef in small batches until golden and crispy.

3. Remove and drain on paper towels.

Stir-Fry the Vegetables:

1. In a clean pan, heat 1 tablespoon of oil over medium-high heat.

2. Stir-fry sliced onion and red bell pepper until slightly charred.

3. Add garlic and cook for about 10 seconds.

Combine:

1. Pour the sauce into the pan with vegetables and bring to a quick boil.

2. Return the fried beef to the pan and stir until well-coated with the sauce.

Serve:

1. Transfer the Beijing Beef to a serving plate.

2. Serve immediately over steamed rice.

Servings and Timing

• Servings: 2

• Prep Time: 15 minutes

• Cook Time: 10 minutes

• Total Time: 25 minutes

Variations

• Substitute beef with chicken, pork, or shrimp for different versions.

• Use tofu for a vegetarian take, ensuring it’s well-pressed and fried until crispy.

• Adjust spice level by increasing or decreasing the crushed chili peppers.

• Add broccoli, snap peas, or carrots for extra vegetables and crunch.

Storage/Reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.

• Reheating: Reheat in a skillet over medium heat to preserve crispiness. Avoid microwaving if possible, as it may soften the beef coating.

FAQs

Can I use a different cut of beef?

Yes, sirloin or tenderloin also work well, though flank steak offers the best texture and flavor.

Is there a substitute for oyster sauce?

You can use more hoisin sauce or a vegetarian oyster sauce substitute.

How do I make the beef extra crispy?

Ensure the oil is hot enough and fry in small batches without crowding the pan.

Can I make the sauce ahead of time?

Yes, the sauce can be prepped and stored in the fridge for up to 3 days.

Can I bake the beef instead of frying?

Baking won’t achieve the same level of crispiness, but it’s a lighter option. Bake at 425°F until golden.

Is this dish very spicy?

It has a mild heat. You can add more or less crushed chili to adjust.

Can I make this gluten-free?

Use gluten-free versions of soy sauce, hoisin, and oyster sauce, and ensure cornstarch is labeled gluten-free.

What side dishes go well with this?

Serve it with jasmine rice, fried rice, or stir-fried noodles for a full meal.

Can I double the recipe?

Absolutely, just make sure to fry the beef in multiple batches to maintain crispiness.

How do I slice beef thinly?

Freeze it for 30 minutes to firm up before slicing against the grain.

Conclusion

This Beijing Beef recipe is the ultimate takeout remake—crispy, saucy, and packed with flavor. It’s perfect for satisfying your cravings without leaving home, and it comes together quickly for busy weeknights. Whether you’re serving it with rice, noodles, or extra veggies, this homemade version is sure to be a favorite on your dinner menu.

Beijing Beef (Panda Express Copycat)

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• Author: Paula
• Total Time: 25 minutes
• Yield: 2 servings
• Diet: Gluten Free

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Description

This Panda Express Copycat Beijing Beef is crispy, saucy, and bursting with sweet, tangy, and mildly spicy flavor. Featuring golden fried beef strips, a rich homemade sauce, and stir-fried peppers and onions, this quick 25-minute recipe is the perfect takeout-at-home dish. Serve over rice for a flavorful and satisfying dinner the whole family will love.

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Ingredients

For the Beef:

Flank steak, thinly sliced

1 egg

Cornstarch (to coat)

Vegetable oil (for frying)

For the Sauce:

Ketchup

Hoisin sauce

Soy sauce

Oyster sauce

Sweet chili sauce

Sugar

Apple cider vinegar

Crushed chili peppers

Water

For the Stir-Fry:

1 yellow onion, sliced

1 red bell pepper, sliced

2 cloves garlic, minced

1 tbsp vegetable oil

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Instructions

• Marinate the Beef:

  • Slice flank steak thinly against the grain.

  • Beat egg in a bowl, then add beef and cornstarch. Mix to coat and let marinate for 15 minutes.

• Prepare the Sauce:

  • In a bowl, combine ketchup, hoisin, soy sauce, oyster sauce, sweet chili sauce, sugar, vinegar, crushed chili, and water. Stir well.

• Fry the Beef:

  • Heat oil in a wok or deep skillet.

  • Fry beef in small batches until crispy. Drain on paper towels.

• Stir-Fry Vegetables:

  • In a separate pan, heat 1 tbsp oil over medium-high.

  • Stir-fry onion and bell pepper until slightly charred. Add garlic and cook for 10 seconds.

• Combine:

  • Pour sauce into the veggies. Bring to a boil.

  • Add fried beef and stir to coat everything in the sauce.

• Serve:

  • Serve immediately over steamed jasmine or fried rice.

Notes

Storage: Store in an airtight container in the fridge for up to 3 days.

Reheating: Best reheated in a skillet to maintain crisp texture.

Variations: shrimp, or tofu. Adjust heat by altering chili flakes. shrimp, or tofu. Adjust heat Try with chicken, shrimp, or tofu. Adjust heat by altering chili flakes.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Dinner, Main Course
• Method: Stir-Fry / Deep Fry
• Cuisine: Chinese-American